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The Boat Shed Kitchen

Spinach Zucchini Frittata Fingers

These Spinach Zucchini Frittata Fingers are the perfect make-ahead snack or light meal. Packed with veggies, protein-rich eggs, and a touch of cheese, they bake into golden squares that are soft inside yet sturdy enough for little hands. Ideal for breakfast, lunchboxes, or a nutritious appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 fingers
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 2 tsp oil
  • 1 cup grated zucchini
  • 3 frozen spinach nuggets thawed (or ¼ cup finely chopped cooked spinach)
  • 3 medium eggs
  • 1 tbsp whole-wheat flour or gluten-free flour if needed
  • ½ tsp onion powder
  • Optional: ½ cup grated cheddar cheese ¼ tsp salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking dish.
  2. Heat oil in a skillet. Cook zucchini and spinach for 3–4 minutes until softened.
  3. Beat eggs, flour, onion powder, cheese, and salt in a bowl. Stir in vegetables.
  4. Pour mixture into dish and bake 15–20 minutes until set.
  5. Cool slightly, lift out with parchment, and cut into fingers or squares.
  6. See full steps with tips & photos → https://theboatshedcafe.com/spinach-zucchini-frittata-fingers/

Notes

  • Squeeze excess moisture from zucchini to avoid soggy frittata.
  • Great for meal prep – refrigerate up to 3 days or freeze for later.
  • Add herbs like parsley or dill for extra flavor.